Description
A vibrant, creamy pasta salad combining the richness of avocado pesto with the smoky sweetness of oven-roasted vegetables.
Ingredients
Scale
- 12 oz Fusilli pasta
- 2 ripe avocados
- 2 cups fresh basil leaves
- 1/4 cup lemon juice
- 3 cloves garlic
- 1/2 cup olive oil
- 2 red bell peppers, chopped
- 2 medium zucchinis, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss chopped bell peppers and zucchini with olive oil and salt on a baking sheet.
- Roast vegetables for 20 minutes until caramelized.
- Boil fusilli pasta in salted water until al dente; drain and cool slightly.
- Blend avocados, basil, lemon juice, garlic, and olive oil until smooth.
- Toss pasta with the avocado pesto, then fold in the warm roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner
- Method: Roasting/Blending
- Cuisine: Fusion/Modern American